Hey there, people! Remember all that griping from earlier in the week about how slow things were at work?? Well, that surely jinxed me and now I have been running around all day like a crazy person. Seriously, this always happens. I will be super slow or super busy and there’s never an in-between. Ah! So, because I have so much work piling up on my to-do list, let’s get right into this post!
My workouts this week have not been stellar. Mostly this is because I’m getting bored and, as I mentioned on Tuesday, I am just really excited to start the boot camp next week. However, another reason my workouts have been just okay is because for some reason my ankle/lower side calf has been really sore. When I start running or doing Insanity it has been really painful, although after a few minutes the pain subsides. Weird, right? I don’t remember rolling it or pulling a muscle, but I guess it’s possible that I just didn’t notice. Anyway, it has been kind of keeping me from doing my best in my running and Insanity DVDs. But at least I’m doing them, right??
Also, take a look at what else has been hindering my morning runs lately:
And as cute as baby bunnies are, they are not the brightest. Jack literally is able to walk right up to some of them and sniff them before they get the brilliant insight to run away.
HELLOOOOO, BUNNY, YOU’RE IN GRAVE DANGER!! YOU MIGHT WANT TO MOVE…
Anyway, when we see them on our run Jack switches from obediently running along side of me to pulling my arm off and lunging at bunnies. It’s great. Not.
So today I want to share with you one of Fabio’s favorite recipes. While I do most of the cooking in our apartment, Fabio will occasionally join me in the kitchen to help me chop an onion or stir something while I’m multitasking. There are very few times when Fabio will make a complete meal for us by himself. Usually when he does, it only involves 1) chicken parm or 2) steak. That’s about it.
However, along the lines of chicken parm he somehow learned how to make really great mozzarella sticks. Like crispy, ooey, gooey, mozzarella sticks.
Yeah, that kind. And while they aren’t the healthiest thing in the world, they are made with low-fat string cheese and whole wheat flower and are only fried in a tiny bit of heart-healthy olive oil (as opposed to the deep-fried restaurant kind). So, when he suggested making them for me last night, I thought it would be great to share them here on the good ol’ blog. Sure, it’s not my most healthy recipe, but they are pretty darn tasty! Here’s how Fabio puts them together…
First, he took 3 low-fat sticks of mozzarella cheese (aka string cheese) and unwrapped them. Then he laid them on a cutting board and cut each one in half, making 6 small mozzarella sticks.
Then, he dumped a bit of whole wheat flour into a bowl and tossed all of the cheese sticks in the flower until they were fully coated.In a separate bowl, Fabio whisked an egg with a splash of skim mix until it was all well incorporated. Then the cheese sticks were dunked in the bowl.
He mixed all of these ingredients together in another small bowl and transferred the eggy cheese sticks into the breadcrumb mixture.
Then Fabio laid out all of the cheese sticks, and re-dipped the sticks into the egg and breadcrumbs. At which point a conversation like the following occurred.
Me: Are you dipping those again??
Fabio: Yes, why wouldn’t I?
Me: Because it’s a totally unnecessary extra step that just adds calories.
Fabio: Nu-uh, it makes the breading extra cripsy and delicious. Just go with it.
Once they were dipped twice, Fabio moved them to small plate to freeze for about ten minutes.
Like my fun green plate??
While they were hardening up in the freezer, Fabio set a small skillet to medium heat and added in a splash of olive oil.
Once the cheese sticks had been in the freezer long enough, Fabio added them to the hot skillet and cooked them for a couple of minutes on each side until they started to look brown and crispy.
As I said before, they aren’t the healthiest thing ever, but sometimes you gotta splurge! At least the cheese was low fat! And the whole wheat flour was better than regular white flour…right?
Ok, you’re right, there’s nothing healthy about fried cheese. But it’s so good! And as long as you are eating it with other healthy things (like grilled chicken and brussels sprouts, which is what I had) I don’t see a problem with it. Plus, it’s so rare that Fabio offers to make something himself that I just couldn’t say no. Bring on the gooey cheese!
And in case you wanted to see this gem again…
- 3 low-fat mozzarella cheese sticks (string cheese)
- ½ cup whole wheat flour
- 1 egg
- Splash of skim milk
- ½ cup Italian-seasoned bread crumbs
- ¼ cup Parmesan cheese
- ½ tsp. garlic powder
- ½ tsp. Italian seasoning
- Small bit of oil, for frying
- Unwrap 3 mozz cheese sticks and cut in half.
- Place whole wheat flour in a small bowl and add cheese sticks. Toss until coated.
- In a separate small bowl, whisk egg and milk until combined.
- Add cheese sticks and toss to coat.
- In another small bowl, combine bread crumbs, Parmesan cheese, and seasonings. Mix until combined.
- Remove cheese sticks from egg mixture, and toss in breadcrumb mixture.
- Dip the sticks one more time in each the egg mixture and bread crumb mixture.
- Move the breaded sticks to the freezer for 10 minutes.
- Meanwhile, heat a small skillet to medium heat and add a splash of oil to the pan.
- When the pan is hot, remove the sticks from the freezer and cook them for about two minutes on each side, until cheese sticks are brown.
- Remove to a plate and serve immediately.
Do you guys have any favorite indulgent recipes like this one?? I hardly ever make something at home that is breaded and fried, but these are so good! They would be fantastic for an appetizer at a party!